Australian Beef Noodle Soup
Looking for a healthy, quick and delicious dinner' Australian Beef Noodle Soup fits the bill. Savory beef steak and mushrooms pair with sweet red bell pepper, zesty ginger, noodles and chicken broth.
| Serving Size | 6 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 4 mins. |
Ingredients
- 1/2 pound Australian Beef strip loin, ribeye or tenderloin
- 1 package bean thread or rice noodles, cooked
- 4 cups chicken broth
- 1 cup water
- 1 cup shiitake mushrooms, caps only, thinly sliced
- 3 teaspoons canola oil
- 2 tablespoons ginger, finely sliced
- 1 medium red bell pepper, cut into thin strips
- 3 green onions, thinly sliced
- 1 tablespoon light soy sauce
Preparation
- Chill beef for 10 to 20 minutes in the freezer. Once chilled, remove from freeze, slice thin, and set aside.
- Cook noodles according to package directions; drain, rinse and set aside.
- In large saucepan, bring broth and water to a boil, add mushrooms and continue at a simmer.
- Heat 2 teaspoons canola oil in separate large, non-stick skillet or wok over medium-high heat.
- Add beef and ginger and stir-fry 1 to 2 minutes or until just browned. Transfer to a plate.
- Heat remaining oil and stir-fry bell pepper and two of the green onions until slightly softened, about 2 minutes.
- Combine broth with beef, vegetables and soy sauce.
- Place noodles in a serving bowl and ladle over the soup. Scatter over remaining onion and serve while hot.
Australian Beef Noodle Soup
Looking for a healthy, quick and delicious dinner' Australian Beef Noodle Soup fits the bill. Savory beef steak and mushrooms pair with sweet red bell pepper, zesty ginger, noodles and chicken broth.
6
Prep: 20 mins.
Cook: 4 mins.
Preparation
- Chill beef for 10 to 20 minutes in the freezer. Once chilled, remove from freeze, slice thin, and set aside.
- Cook noodles according to package directions; drain, rinse and set aside.
- In large saucepan, bring broth and water to a boil, add mushrooms and continue at a simmer.
- Heat 2 teaspoons canola oil in separate large, non-stick skillet or wok over medium-high heat.
- Add beef and ginger and stir-fry 1 to 2 minutes or until just browned. Transfer to a plate.
- Heat remaining oil and stir-fry bell pepper and two of the green onions until slightly softened, about 2 minutes.
- Combine broth with beef, vegetables and soy sauce.
- Place noodles in a serving bowl and ladle over the soup. Scatter over remaining onion and serve while hot.
Ingredients
- 1/2 pound Australian Beef strip loin, ribeye or tenderloin
- 1 package bean thread or rice noodles, cooked
- 4 cups chicken broth
- 1 cup water
- 1 cup shiitake mushrooms, caps only, thinly sliced
- 3 teaspoons canola oil
- 2 tablespoons ginger, finely sliced
- 1 medium red bell pepper, cut into thin strips
- 3 green onions, thinly sliced
- 1 tablespoon light soy sauce
